Parsley Walnut Salad

Total Time:
35 min
20 min
15 min

8 salad servings

  • 2 bunches fresh parsley
  • 1 cup pitted kalamata, Greek, or nicoise olives (about 1 1/4 cups with pits)
  • 1 cup walnuts, toasted*
  • 1 bunch green onions
  • 2 large tomatoes, peeled and seeded
  • 1/3 cup good-quality extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red pepper flakes
  • Kosher salt
  • Freshly ground coarse black pepper
  • Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely chopped, but if you use a food processor be careful not to puree it. The parsley should form a fluffy base for other textures.

  • Chop the olives, walnuts, and green onions by hand into a rough dice. Dice the prepared tomatoes and drain.

  • Combine all of the chopped ingredients in a large wooden bowl. Add the olive oil, lemon juice, cumin, and red pepper flakes and toss to combine. Add salt and pepper, to taste.

  • *To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color.

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